Eggplant Rollatini with Spinach and Goat Cheese

Meaty eggplant creates a shell for a creamy goat cheese filling. Graffiti eggplant is slightly smaller than the regular variety and its purple skin is streaked with white.

SERVES 6

3 graffiti eggplants, sliced into 1⁄4-inch-thick vertical strips

2 tablespoons olive oil

1⁄2 cup softened goat cheese

1⁄4 cup defrosted and drained chopped spinach

1 shallot, minced

1⁄2 teaspoon sea salt

1⁄2 teaspoon white pepper

  1. Preheat the oven to 300°F.
  2. Brush the eggplant on both sides with olive oil and place on a baking sheet. Bake until softened, about 5 minutes.
  3. Meanwhile, in a small bowl, mix together the goat cheese, spinach, shallot, salt, and pepper.
  4. Allow the eggplant to cool slightly. Spread each strip with 1 tablespoon of the cheese mixture. Roll closed. Serve warm or at room temperature.

HOW TO SELECT AN EGGPLANT

Perfectly ripe eggplants should have smooth skin and feel heavy for their size. Avoid eggplants that are heavily scarred, wrinkled, or bruised. The skin is edible.